Dietary Aide I

Assists with the preparation and service of food to patients, employees and visitors. Helps maintain the cleanliness of utensils and equipment in the kitchen and service areas.

A. Assists in the preparation of food for patients.

1. Helps assemble patient’s trays on the tray line.
2. Delivery trays and nourishments to patient areas.
3. Assists with the preparation of stocking the nurse’s station refrigerator with appropriate nourishments and food items on a      daily basis.
4. Assists the Cook in food preparation only when requested by Cook or Dietary Director.
5. Prepares utensils or supplies for meetings and special functions of the hospital.
6. Recommends items and utensils to be purchased. 

B. Assists in the preparation and serving of food on the cafeteria line.

1. Stocks cafeteria with dishes, utensils and other dining supplies.
2. Serves food to customers only when necessary. 

C. Maintains cleanliness and sanitation of kitchen and cafeteria.

1. Properly cleans and sanitizes pots, pans, dishes and utensils.
2. Assists with sweeping and mopping kitchen area.
3. Completes assigned cleaning duties on weekly and daily basis.
4. Assists the Cook in cleaning kitchen cooking equipment.
5. Disposes of trash and garbage.
6. Maintains cleanliness of storeroom and dishwashing room.
7. Advises department manager of equipment requirements and needed maintenance.   

Other Significant Requirements:

1. Maintains confidentiality while working with confidential matters on a daily basis.
2. Provides order information to vendors if the Director is not available.
3. Follows safety guidelines and policies for the Hospital District.
4. Participates in in-service education (Health.edu, department training, etc.)
5. Will learn how to access electronic medical charts to complete patient nutritional screenings and assessments.
6. Proper handling and storage of frozen foods, refrigerated foods, and placing all items in appropriate areas when vendors deliver.
7. Able to calibrate thermometers and record temperatures for any foods or units requiring  

• Education: High School graduate or equivalent.
• Personal Job-Related Skills: Ability to read and write, access computer and e-mail.
• Licensure, Registry or Certification: Food Handler’s card must be obtained and current.
• Experience:
• Prior Work: One year of previous institutional food preparation preferred or worked in a healthcare facility.
• Technical Training: None required.
• Physical and Mental Requirement: Duties of the position require extended periods of walking and standing. Some bending, stooping, and reaching for food items and equipment. Pushing and pulling of food carts and lifting up to 50 pounds. The ability to comprehend and follow written or verbal instructions and directions.